This easy and effortless Lobia curry is a great way to get some protein, fiber and nutrients on your plate, while still enjoying a hearty, comforting meal.
Lobia is essentially black eyed peas, and is a delicious lentil that can be put to use in lots of different ways.
I’ve used it to make a simple, wholesome curry that is bursting with flavor and is super versatile and easy to make.
Put it together in under 30 minutes for an easy weeknight meal that everyone in the family will enjoy.
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Ingredients For the Recipe
You will need just a handful of classic Indian staples of ingredients to make the Lobia curry.
- Mustard oil: 2 tbsp
- Cumin seeds: ½ tsp
- Fenugreek seeds: ¼ tsp
- Dried fenugreek leaves: 1 tbsp
- Green chilies (slit): 1-2
- Onions (sliced): ½ cup
- Potatoes (diced): ½ cup
- Carrots (chopped): ½ cup
- Beans (chopped): ½ cup
- Vegetable stock: 1 cup
- Turmeric powder: A pinch
- Red chili powder: ½ tsp
- Garam masala: 1 tsp
- Black eyed beans (soaked for 1 night and boiled): 1 cup
- Salt: ½ teaspoon or as per taste
- Coriander leaves (finely chopped): For garnish
How to Make the Easy Lobia Curry Recipe
Once you have all your ingredients ready, here is what you will need to do to make the Lobia curry from scratch.
Soak the black eyed beans in enough water overnight or for at least 3-4 hours. Then put them in a pressure cooker and pressure cooker for 6-7 whistles or until they are done. Keep them aside once done.
Heat oil in a pan. Add the cumin seeds, fenugreek seeds, green chilies, and dried fenugreek seeds.
Next, add in the vegetables and saute for 2-3 minutes.
Add vegetable stock next and mix well. Bring the curry to a boil and let it simmer for 5-6 minutes.
Next, add the powdered spices and mix.
Add in the boiled black eyed beans and salt next and mix well.
Let the curry simmer for 5-6 minutes. You can add water or vegetable stock to adjust the consistency of the curry.
Adjust seasoning and garnish with coriander leaves and serve hot.
Frequently Asked Questions
I have already added a lot of veggies into the curry. You can still add some more if you want to based on what you have at hand.
Try simple, seasonal veggies like pumpkin, cauliflower florets, green peas, and chopped spinach. 
Your leftover Lobia curry can be refrigerated for 2 to 3 days.
Just remember to use a clean, airtight container to store it, and then reheat the curry on low heat in a pot or in the microwave.
You can adjust its consistency by adding a bit of water into it as well. 
Tips & Tricks to Make the Lobia Curry
While making this Lobia curry is super easy, you might want to keep these little tips and tricks in mind
- To add some tanginess into the curry, you can add some pureed tomatoes into the mix while you’re sauteeing the veggies.
- To make the black eyed peas easier to cook, I would recommend soaking it in water overnight
- To cut down the cooking time of this recipe, you can also use canned black eyed peas if you want to.
- If you don’t have the garam masala powder, use any allspice powder of your choice. A dash of curry powder can also help enhance the flavor of this homemade curry.
- You can also top the curry with some fresh cream right before you serve to lend it a bit of a rich flavor.
- I used mustard oil at lunchtime because it has a nice smoky flavor. If you don’t have it, you can use any other cooking oil of your choice.
- To adjust the spice, you can add more green chilies if you want to.
- Don’t forget to top the curry with a generous squeeze of lime juice right before you serve it. This will help bring all the flavors together, and bring some nice citrusy flavors into the dish.
Serving Ideas & Suggestions
Just like any other Indian curry, you can team up this Lobia curry with some steamed rice or parathas or any other flatbread of your choice
Don’t forget to serve the curry with a crunchy salad on the side.
If you enjoyed making this simple curry, and are inspired to try out some more such recipes that use lentils, here are some of my personal favorites that you need to check out.
- Ghugni Recipe {Instant Pot}
- How To Cook Beans in The Instant Pot?(Instant Pot Beans)
- Instant Pot White Bean Soup
📖 Recipe
Easy Lobia Curry Recipe
Ingredients
- 2 tablespoon Mustard Oil
- ½ teaspoon Cumin Seeds
- ¼ teaspoon Fenugreek Seeds
- 1 tablespoon Dried Fenugreek Leaves
- 1-2 Green Chilies , (slit)
- ½ cup Onions , (sliced)
- ½ cup Potatoes , (diced)
- ½ cup Carrots , (chopped)
- ½ cup Beans , (chopped)
- 1 cup Vegetable Stock
- 1 pinch Turmeric Powder
- ½ teaspoon Red Chili Powder
- 1 teaspoon Garam Masala
- 1 cup Black Eyed Beans , (soaked for 1 night and boiled)
- ½ teaspoon Salt
- Coriander Leaves , (finely chopped)
Instructions
- Soak the black eyed beans in enough water overnight or for at least 3-4 hours. Then put them in a pressure cooker and pressure cooker for 6-7 whistles or until they are done. Keep them aside once done.
- Heat oil in a pan. Add the cumin seeds, fenugreek seeds, green chilies, and dried fenugreek seeds.
- Next, add in the vegetables and saute for 2-3 minutes.
- Add vegetable stock next and mix well. Bring the curry to a boil and let it simmer for 5-6 minutes.
- Next, add the powdered spices and mix.
- Add in the boiled black eyed beans and salt next and mix well.
- Let the curry simmer for 5-6 minutes. You can add water or vegetable stock to adjust the consistency of the curry.
- Adjust seasoning and garnish with coriander leaves and serve hot.
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